Pan Chuta

Name: Pan Chuta
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 400 g flour; 80 ml milk; 50 g lard; 1 tsp anise; 1 tsp fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Pan Chuta hails from the highlands of Cusco, capturing the essence of Peruvian home cooking. This bread is a staple in many local households, particularly enjoyed during festive gatherings and family meals. It's a reflection of the region's culinary roots, where each ingredient is measured by feel rather than precision, and the art of baking is passed down through generations.

This bread is known for its tender, yet sturdy texture, with a hint of anise mingling with the rich taste of lard. Salt is not just an ingredient but a guiding touch, bringing out the flavors in perfect balance. Each slice of Pan Chuta invites you to savor the warmth and comfort of a Cusco kitchen, making it a cherished component of any shared meal.

Ingredients

400 gflour
80 mlmilk
50 glard
1 tspanise
1 tspfine sea salt

Method

In a large mixing bowl, combine 400 g of flour, 1 tsp of anise, and 1 tsp of fine sea salt. Mix these dry ingredients thoroughly with your hands or a wooden spoon to ensure the anise is evenly distributed throughout the flour.
In a small saucepan, gently heat 80 ml of milk over low heat until it is warm to the touch but not hot. Remove from heat and add 50 g of lard, stirring until the lard is completely melted and incorporated into the milk.
Create a well in the center of the dry ingredients and pour in the milk and lard mixture. Use your hands to gradually incorporate the wet ingredients into the flour, mixing until a rough dough forms.
Transfer the dough onto a lightly floured surface and knead it for about 10 minutes. The dough should become smooth and elastic, with a slight sheen. If the dough feels too sticky, sprinkle a little more flour as you knead.
Place the kneaded dough back into the mixing bowl and cover it with a clean kitchen towel. Allow it to rise in a warm, draft-free place until it doubles in size. This should take about 1 to 2 hours, depending on the room temperature.
Once risen, gently punch down the dough to release any air bubbles. Shape the dough into a round loaf by tucking the edges underneath and smoothing the top. Place it on a baking sheet lined with parchment paper.
Preheat your oven to 200°C (392°F). Once the oven is well-heated, bake the loaf for 25 to 30 minutes. The Pan Chuta is done when it has a golden-brown crust and sounds hollow when tapped on the bottom.
Remove the bread from the oven and transfer it to a wire rack to cool. Allow it to cool completely to set the crumb before slicing.
Serve the Pan Chuta warm, slicing it at the table to share with your meal. Enjoy the subtle aroma of anise and the rich texture that the lard imparts.